Lemon Blueberry Icebox Cake

PiIlowy layers of lemon pudding, blueberry pie filling, and soft graham crackers come together to make this irresistible no-bake lemon blueberry icebox cake.

Why this recipe works

Lemons and blueberries are the ultimate combination. When we set out to make our lemon icebox cake, we immediately knew we had to meld together some of the season’s best fruits and make this lemon blueberry icebox cake.

This no-bake lemon blueberry dessert is bursting with layers of refreshing summer flavors. Served chilled, this potluck favorite dish will be the star of the show. If you’ve seen our Lemon Blueberry Trifle, this dessert is quite similar but with graham crackers instead of angel food cake and it’s layered inside a 13×9 baking dish.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

PUDDING – Be sure to grab instant lemon pudding mix. You will just need the powder and not the additional ingredients listed on the back of the box. The amount of milk you will need to make the instant pudding is listed in the recipe card below.

LEMON – The lemon flavor in this dessert comes not just from the instant lemon pudding but from fresh lemon juice and lemon zest. We recommend freshly squeezed lemon juice instead of bottled juice.

BLUEBERRIES – The delicious texture and taste of blueberries in this dessert comes from blueberry pie filling. You will use about 1 can per layer. You may optionally top with fresh blueberries as well like we did.

WHIPPED TOPPING – For our whipped topping that will be mixed into the cream cheese and pudding layer, we are using Cool Whip. If you prefer homemade whipped topping, you can certainly use that in its place.

How to Make Lemon Blueberry Icebox Cake

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Using a handheld mixer or stand mixer, beat cream cheese in a medium mixing bowl until light and fluffy.
2. Add pudding mix, lemon juice, vanilla extract, and milk. Continue beating until fully combined.
3. Add 16 oz. tub of Cool Whip. Beat in until the mixture begins to thicken.
4. Place a single layer of graham crackers to cover the bottom of a 9×13 casserole dish.
5. Spread a thin layer of the pudding mixture (about ⅕ of the mixture) over the graham crackers.
6. Top pudding layer with a layer of blueberry pie filling (about 1 can). Spoon the pie filling in dollops over the pudding layer and then gently spread so that it remains a separate layer on top of the pudding layer.
7. Follow with another thin layer of pudding mixture.
8. Add another layer of graham crackers, then pudding-pie filling-pudding, and a final layer of graham crackers.
9. Top the final layer of graham crackers with the remaining pudding mixture.
10. Place in the freezer for at least 4 hours to set up.
11. Remove from the freezer 15-20 minutes before serving. Top with fresh blueberries and lemon zest.
    
    EXPERT TIP – This dessert is best served after being thawed for around 20 minutes. It will still be a bit frozen but tastes amazing. This will keep your dessert from becoming “puddly” and messy. Be sure to cut your icebox cake as soon as you take it out of the freezer for clean slices.
    
    

Frequently Asked Questions

When a recipe calls for softened cream cheese, this means your cream cheese should be brought to room temperature. A great trick for bringing cream cheese to room temperature faster is to slice the cream cheese into cubes and separate, this allows the inside to soften as well. Leave on the counter for 20 minutes. Using softened cream cheese is essential for avoiding lumps in your dessert recipes.

No, you do not need the additional ingredients listed on the back of your instant pudding box. Our recipe includes the milk needed, as well as other ingredients that will whip up your pudding layer perfectly.

To store your lemon blueberry icebox cake, cover with an air tight lid or with plastic wrap and keep in the refrigerator for 2-3 days or in the freezer for up to 7 days.

The beauty of icebox cakes that use graham crackers is that they tend to taste even better after sitting for a while. Making the icebox cake ahead of time allows the graham crackers to soak up the goodness from the layers surrounding it, helping it become soft and sponge-like. You can make this dessert one day ahead of time, or store in the freezer for up to 7 days.

This lemon blueberry icebox cake is exploding with bright and cheery layers of lemon pudding and cream cheese with blueberry pie filling and soft sponge-like graham crackers. This creamy, dreamy, and sweet summer dessert is a show-stopper!

More Icebox Cake Recipes

• Oreo Icebox Cake
• Funfetti Icebox Cake
• S’mores Icebox Cake
• Tiramisu Icebox Cake
• Strawberry Icebox Cake
• Banana Cream Pie Icebox Cake

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This post was originally published on this blog on May 6, 2021.